| Product: |
Rice & Pasta Dishes |
| Date: |
06/07/08 (82 review reads) |
| Rating: |
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Advantages: looks interesting
Disadvantages: none
although rice has increased recently in price I think it is still a good alternative to use in cooking.
it's worth paying for a good quality one so I always use basmati as the grains are thicker and the taste and texture is good.
I love to serve up this dish as it looks unusual and is relatively cheap if you buy the peppers when in season.
I had a dish similar to this in Greece years ago and have tried to reproduce it below.
* You can sustitute the butter for olive or corn oil .
* If you are health-conscious then drain the meat to remove any excess fat and use low-fat butter to save on calories.
I will only ever give out recipes that have been tried and tested on friends and family - so rest assured this is a good one!
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STUFFED PEPPERS WITH RICE & MEAT
serves 4
Ingredients:
4 medium sized green peppers
1 medium sized onion - grated
25g/1oz butter
250g/8 oz minced beef
225g/8 oz freshly cooked rice - (this is about 100g/4oz raw)
1 tsp Worcestershire sauce
salt and pepper to taste
5 tbsp water
METHOD:
1, Cut the tops off the peppers. Remove the inside seeds and fibres
2. Put peppers into saucepan and cover with boiling salted water
3. Simmer for two minutes
4. Carefully lift out of the pan. Stand upside down (the peppers not you!) to drain on soft kitchen paper.
5. Fry onion gently in butter until pale gold
6. Add beef. Fry for around 7 minutes,stirring frequently
7. Stir in the rice and worcestershire sauce
8.Season to taste with salt and pepper
9. Stand peppers in a shallow heatproof dish
10. Fill with meat and rice mixture.
11. Pour water into dish
12. Put 7g/1/4 oz butter into each
13. re-heat in centre of a moderate oven (180C/350F or gas mark 4) for 15 minutes
if you want this dish to stretch further , serve with exta freshly cooked rice
enjoy with a fresh salad
Summary: healthy meal with a difference - sure to fill 'em up!
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